• Prepare water bath and set your immersion circulator to 180F (we used Nomiku for this recipe).

To make caramel syrup:

• Heat sugar in a saucepan over medium heat until liquified completely to a dark caramel brown. This will take about 5 to 6 minutes.

  Immediately pour equal portions into each mason jar.

  *Note: Caramel hardens quickly. It is important to pour the syrup into jars while still in liquid form.

To make the custard:

• In a medium-sized bowl, combine and stir yolks, milk and vanilla extract evenly with a wooden spoon. Avoid beating or whisking. Once blended, strain the liquid with a cheesecloth to get the silkiest texture possible.

  Pour equal amounts of the custard into each mason jar. Leave just enough room for to lid to close tightly.

To cook in sous vide:

• Place the closed mason jars filled with custard inside the water bath for 2 hours.

  After removing with a pair of tongs, leave the jars untouched to cool slowly to room temperature before refrigerating.

  Once chilled, the flan is ready to serve.

Notes on the sous vide:

• Safety precaution: Don't forget that 180 F is a little under boiling temperature, which means it is very hot and could burn skin. Use tongs to remove jars from the hot liquid.

Cook's comments:

• In some Philippine cookbooks, half a teaspoon of dayap zest (lime) is used to flavor the Leche Flan. This will give the custard a fairly sweet citrus flavor. Feel free to use lime zest if that is the flavor preferred.

Disclosure:

• The Nomiku Sous Vide equipment I used was a gift from my son, Tim. We were not compensated by the brand to mention or review the product. My opinions are my own. But I will gladly recommend the brand if you're in the market for a quality sous vide device.